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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Sustainable Agricultural Systems Laboratory » Research » Publications at this Location » Publication #326563
Title: Genetic engineering of tomato to improve nutritional quality, resistance to abiotic and biotic stresses, and for non-food applications

Author
item KAUR, BHAVNEET - Purdue University
item HANDA, AVTAR - Purdue University
item Mattoo, Autar

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 4/5/2016
Publication Date: 3/31/2017
Citation: Kaur, B., Handa, A.K., Mattoo, A.K. 2017. Genetic engineering of tomato to improve nutritional quality, resistance to abiotic and biotic stresses, and for non-food applications. In: Matoo, A.K., Handa, A.K., editors. Achieving Sustainable Cultivation of Tomatoes. U.K.: BD Science Publishing. p. 239-281.

Interpretive Summary: Consumption of fruits and vegetables has increased worldwide due to reports on their benefits to human health. Horticultural crops contain phytonutrients some of which together or singly have been implicated in preventing diseases, including cancer. The need to enhance nutritional quality of staple foods is therefore a call of the times and of paramount importance in human wellness. There is limited information on the levels of specific phytonutrients in most crops. Hence, focus on analyzing phytonutrients in edible produce using metabolomics approach has intensified. Also, new technologies are being developed to elevate cellular levels of potential health-promoting nutrients in fruits and vegetables by genetic engineering of key genes. In this invited book chapter, we describe the recent progress made in increasing nutrient levels by metabolic engineering of fruits and vegetables to levels close to their recommended dose allowance. We also discuss numerous technological advancements, ranging from robotic equipment for weed removal and assessment of color as a ripening indicator for fruits to high resolution imaging by drones, which are employed in present day farming, particularly in the developed world. These include management of post-harvest produce through intelligent packaging systems, innovative field imaging and mapping technologies for sustainable agriculture, and genetic engineering. This chapter will be of interest to diverse readers including scientists involved in new strategies to enrich horticultural and agronomic crops with a high dose of nutrients while also prolonging their postharvest shelf life.

Technical Abstract: Fruits and vegetables are key components of a well-balanced nutritious diet because they contain phytonutrients that are believed to have an overall positive effect on human health. In some instances, consumption of dietary phytonutrients, including vitamins, flavonoids, minerals, carotenoids, organo-sulphur compounds and biogenic amines, is thought to be a preventive measure against chronic diseases, such as cancer, cardiovascular, and aging-associated disorders. According to National Nutrient Database for Standard Reference from USDA -2009, fruits and vegetables provide 12% -18% vitamin E of the total Recommended Dietary Allowance (RDA: 10-15 mg/day). Fruits and vegetables are perishable because of high water activity. An inadequate postharvest storage can result in a substantial portion wasted even before reaching the market. Postharvest losses for fruits and vegetables vary from 48% in developed countries, 36% in Industrialized Asia, and 53% in developing countries (www.fao.org). However, novel packaging and imaging technologies that are currently available help prolong the otherwise short shelf-life of fruits and vegetables by decreasing the metabolic activity and preserving their freshness. Genetic technology was employed to enhance shelf life of fruits by reducing the production of the ripening hormone ethylene. The market quality, health benefits and other product-specific advantages of genetically engineered products make them valuable for the farmer and the consumer. Consumer awareness and acceptance of novel technologies require dissemination of the high quality science and rigorous testing involved in generation of these foods. Such a medium could include education platforms, blogs, web pages and public outreach forums.